Authentic Lucknowi Green Pea Nimona Recipe
55 minutes
748 reads
About Authentic Lucknowi Green Pea Nimona Recipe
Discover the comforting flavors of Nimona, a beloved traditional side dish from North India, particularly popular in Lucknow and Kanpur during the winter months. This vibrant green pea dish is a wholesome alternative to dal or vegetable curries, offering a unique and satisfying culinary experience.
Made with a creamy green pea puree and flavorful urad dal vadis, Nimona boasts a rich tapestry of spices. The recipe expertly blends onion, ginger, and garlic pastes with ripe tomatoes, warming spices, and a touch of ghee, resulting in a dish that is both aromatic and incredibly delicious. Serve this hearty Nimona alongside fluffy rice or chapatis for a complete and unforgettable meal.
This easy-to-follow recipe brings the authentic taste of Lucknowi cuisine to your kitchen. Perfect for weeknight dinners or special occasions, Nimona is sure to become a family favorite.
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
For the Tempering
- 1 tbsp Ghee clarified butter
- 1 tsp Cumin Seeds
- 1/2 tsp Asafoetida hing
- 1 tsp Ginger finely chopped
- 1 tsp Chili finely chopped, green
For the Nimona Gravy
- 2 tbsp Vegetable Oil
- 1 cup Urad Dal Vadis
- 2 tbsp Onion Paste
- 2 tsp Ginger-Garlic Paste
- 2 Tomatoes finely chopped
- 1.5 tsp Salt or to taste
- 2 tsp Chili Powder red
- 1 tbsp Turmeric Powder
- 1 tbsp Coriander Powder dhania powder
- 1/2 tsp Garam Masala
- 1 cup Water
- 1 tbsp Coriander for garnish, fresh
Instructions
Prepare the Green Pea Puree
- Coarsely puree the green peas with 2-3 tablespoons of water in a blender. Set aside.
Temper the Puree
- Heat the ghee in a pan. Add cumin seeds, asafoetida, chopped ginger, and green chilies. Sauté for 30 seconds until fragrant. Add the green pea puree and fry over a low flame until lightly golden, stirring frequently. Remove from heat.
Make the Nimona Gravy
- Heat the oil in a separate pan. Golden-fry the urad dal vadis until crisp. Remove and set aside.
- Heat the remaining oil in a pan or kadai. Add cumin seeds and cloves; sauté briefly. Add the ginger-garlic paste and onion paste. Sauté until golden brown, stirring constantly.
- Add turmeric powder, red chili powder, salt, and coriander powder. Cook for 2-3 minutes, stirring constantly, until fragrant.
- Add the chopped tomatoes and cook until the oil separates from the gravy.
- Stir in the cooked green pea puree and fried vadis. Cook for another 2-3 minutes, stirring gently.
- Add 1 cup of water, mix well, bring to a boil, then reduce heat and simmer for 5-8 minutes, allowing the flavors to meld.
Finish and Serve
- Remove from heat, sprinkle with garam masala, and garnish generously with fresh cilantro. Serve hot with steamed rice or chapatis.
Recipe Notes
Expert Tips for the Perfect Nimona
- For a smoother puree, strain the blended peas through a fine-mesh sieve.
- Adjust the amount of red chili powder to suit your spice preference.
- Don't overcrowd the pan when frying the vadis; fry them in batches to ensure even browning and crispiness.
- If you don't have urad dal vadis, you can substitute them with 1/2 cup of cooked and crumbled urad dal.
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Recipe Nutrition
Calories: 181kcalCarbohydrates: 21gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 570mgFiber: 5gSugar: 1g
Hem Lata Srivastava
Articles: 200
4 Comments
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Such a great recipe! Can’t wait to try it.
Such a lovely dish! Thanks for sharing.
This looks amazing! Thanks for sharing.
Such a tempting dish! Thank you.